Saturday, September 8, 2012

Cheese Tortellini with Tomatoes, Corn, Avocados, and Grilled Prawns

With summer rapidly coming to a close, I knew I needed to take advantage of the fresh produce and light flavors that exist in the summertime.  This recipe caught my eye on a friends blog and I knew it would be something that would be the perfect dish that could be served either hot or cold and I was pleasantly surprised that it tasted quite lovely either way; we ate it hot one night for dinner and cold the next day for leftover lunches - a win win!

I used some culinary inspiration and decided to add some fresh chopped avocados and grilled prawns to round out the dish.  My husband is anti-vegetarian meals so the simple addition of grilled prawns convinced him this dish was a-ok.


Cheese Tortellini with Tomatoes, Corn, Avocados, and Grilled Prawns
(adapted from TasteofHome)

2 - 9oz packages of refrigerated tortellini
1/2 cup olive oil
1/2 cup freshly grated Parmesan Cheese
3 Tbsp of freshly squeezed lemon juice (juice of 1 lemon)
2 garlic cloves
1 tsp Worcestershire sauce
1/2 tsp salt
2 cups of any type of tomatoes, chopped
1 cup fresh corn kernels
1/2 cup sliced scallions
1 avocado, chopped
1/2 lb prawns, grilled
1/2 cup coarsely chopped basil
salt and pepper to taste

Cook tortellini according to package directions.
In a food processor, pulse together olive oil, cheese, lemon juice, garlic, Worcestershire, and salt. Toss vinaigrette with tomatoes, corn, scallions.
Once tortellini is done, drain and add to the veggie mixture.
Top with chopped basil, chopped avocado, and grilled prawns.

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